Mushroom Pie (Dubois)

Name: Mushroom Pie (Dubois)
Ingredients: Get large and fleshy mushrooms; two tablespoonfuls of brown sauce; a few slices of raw ham; cover the pie with short crust

From National viands à la mode, 1895

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from National viands à la mode (1895) by Harriet Anne de Salis, page 28. The excerpt below is the record exactly as published.

Mushroom Pie (Dubois) Get large and fleshy mushrooms ; trim their stalks away, pare and cut them in two ; put the pieces in a frying-pan with butter or oil, season with salt and pepper ; fry them on a brisk fire for a few minutes only, diminishing their volume, and RUSSIAN, POLISH AND SIBERIAN 63 then take them off the fire. Spread the bottom of a pie-dish with a few slices of raw ham ; then place on the mushrooms by layers, alternating with chopped onion, parsley, and a little fennel ; press them close together ; mask also the top with slices of ham and then baste with two tablespoonfuls of brown sauce ; cover the pie with short crust

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